Baked Apple Cider Doughnuts with Cinnamon Pecans
2 cups apple cider
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
¼ teaspoon baking soda
½ cup milk
½ cup sugar
⅓ cup sour cream
4 tablespoons unsalted butter, melted
2 teaspoons vanilla
1 cup SantéⓇ Cinnamon Pecans, roughly chopped
1 cup powdered sugar, sifted
1-2 tablespoons apple cider
Ground cardamom, optional
Preheat oven to 350℉. Spray two 6-count donut pans with cooking spray.
In a medium saucepan bring apple cider to a rolling boil. Boil until reduced to ½ cup and set aside to cool completely.
In a medium bowl whisk together flour, baking powder, salt, and baking soda. In a separate large bowl whisk together reduced apple cider, milk, sugar, eggs, sour cream, butter, and vanilla. Gently stir dry ingredients into wet ingredients until just combined. Fold in pecans.
Divide batter between doughnut pans and bake until golden brown, 15-20 minutes. Let cool 5 minutes in pans, then transfer to a rack.
In a medium bowl mix together powdered sugar and apple cider to make a smooth and pourable, but not thin, glaze. Dip each doughnut in the glaze, and sprinkle lightly with cardamom, if desired.